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General Discussion

Changing tastes, COVID, and jelly

tim irvine | Apr 5, 202106:30 AM     16

I have read threads reminiscing about cereals and cookies that have disappeared. Things are similar in the condiment world. Although there are things I love that I discovered after my childhood (especially the many hot sauces), the favored condiments from the '50s, '60s, and even '70s and '80s seem to be vanishing. I fear that supply chain issues brought about by COVID19 will hasten the demise of many less than mainstream items.

I grew up in a house that served currant jelly with lamb. Once my parents got a small set of wine jellies, and those were enjoyed with lamb as well. I went to the store to shop for Easter dinner. There was no currant jelly, not even a place on the shelf where some might have been. There was not even mint jelly. I found some fresh mint and made mint sauce. As regards the lamb situation there were mainly racks of lamb. The few legs of lamb were boneless. So while the meal was superb, there will be no Scotch broth.

I have noticed other signs of changing tastes. I love piccalilli for sandwiches made from cold beef. Two years ago it finally disappeared from Central Market. I have to order Crosse & Blackwell Chow Chow from Amazon. Likewise for Rose's lime marmalade. Heinz hamburger relish is gone, and lately it seems that Durkee sauce is endangered.

Now and then, however, I delight in finding an "old friend" on the grocer's shelf. Mister Mustard is now regularly stocked at H-E-B. And there are things I loved and miss, like Boursault cheese, that may be gone but at least have worthy replacements, in that case Mt. Tam and Harbison.

Ok, end of my maudlin observations.

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